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Oh and also...if I put this in and stir..its gonna kick up those lees at the bottom of the carboy (1 gal) problem or no big whoop on that? should I rack it again then add the sparkaloid?

Thats what mine says also...so Im trying to figure out how much of powder and water for a ONE gallon batch...lol...cant be much really...1/4 teaspoon and 1/4 cup of spring water...I dont want to dilute the mead anymore3 than I have too

For those of use with no way to measure a gram of sparkaloid..Im needing to do a one gallon batch...I got the powder and How much in teaspoons or less do I need for this little operation?

Ahhhhhhh...dont mind me...im just floating thought the vast pool of knowledge here....Ahhhhhhhh Thanks!

Simple enough just let the 5 gals of trad run its course then drop in the spices at the end of final racking?

Ive heard a bit about step feeding and sugar breaks....I really have no idea what the deal is and how to impliment it in my own mead making attempts... example: a line quoted from a recipe: Step feed at 12 hours, 1/3 sugar break, and 2/3 sugar break Means nothing to my tiny brain...and it...

This is a great recipe but let me ask, how did the saffron spice turn out in the end? and how can this one recipe be tweaked to the full 5 gallons?

Why not just give it as an offering?

Thank you HB.....Im fine with the still Meads myself. But does it need to happen prior to final clarification?

I was just sort of Mulling over the idea of backsweetening a batch of dry mead with more honey, when it occured to me that I dont really know the whys, when's, if's and how much of the procedure at all! If there a certain to do it? Im going to assume its when its finally still or you physically...

Talk about Mcgyver Style Mead Brewing! I would never have thought of using a washer/dryer to both warm and agitate my mead.....Only thing I ever agitated to distraction was my last girlfriend....she didnt appreciate mead..so off ya go little girl!!! LOL :ban:

Well you know, that aint half bad is it! I wonder how it would taste if you put a pinch into the orange cinnamon mead recipe instead of the clove and allspice....hmmmmmm :drunk:

Without a doubt! So the obvious question was How did it turn out in the end? Im assuming that it would be the one mead that would need the most aging to mature due to the strength of Saffron....Even if you just used a pinch thats pricey stuff!

Amazing work! Well those are lofty goals for me but I like the sound of the saffron mead...but that has GOT to be expensive to make...recipe? :tank:

Its obvious Summer you know what your doing but let me ask you, What is your favorite recipe? Whats turned out the best for you? :)

Out of all the things you can brew...Id wager that mead is the cheapest...and easiest to get started with! :mug:

Im brewing Mead here in davenport, Iowa. If your interestd come over and join my Mead Makers Anonymous group!

Hey Now.....the Holiday Inn Express is where all the most savvy of the Brewmeister's haunt man! :rockin:

Thanks! Hey that is a super good tip Ill remember for the next time I do a 5 gal batch. It was very much appreciated! :tank:

Well, ok... I thought rehydrating WAS making a starter?...Im obviously missing a technique here..please explain the process of makiing a starter 2 days in advance...its all new to me!